Mirch and Baingan Ka Salan (Chilli and Eggplant curry)

This original recipe is also from one of the Femina magazines that I browsed in India. I have removed some of the ingredients from the list which I know for sure gives a bitter taste to dishes. Also, I am not a person who likes to use grams for measurement of dry ingredients so I have changed the measurement to spoons, which is much easier to follow.

So, here's the ingredients list:

Masala Paste:

10 tbsp poppy seeds
10 tbsp coconut powder
2 tsp coriander seeds
1 tsp ginger garlic paste
4 tbsp sesame seeds

Gravy:
5 tbsp mustard oil
1 tsp fennel seeds
3 dry red chillies
5 curry leaves
2 green chillies
1 tsp cumin seeds
1 tsp ginger garlic paste
salt to taste
few green coriander leaves
5 tbsp tamarind paste
1 tsp turmeric powder
3 big yellow/greenish pepper (they are not spicy, slit and throw the seeds)
12 baby eggplants

Make the masala paste. Take the baby eggplants, cut the caps and put them in a bowl of water and microwave 6-8 minutes, so that they become soft.

Add oil to the wok. Then add masala paste and stir fry a few minutes. Then add ginger garlic, green chillies and rest of the ingredients except for coriander leaves and eggplants. Let it cook for 10-15 minutes so that yellow peppers are soft. Now add eggplants and cook for 2 minutes. Lastly, add coriander leaves and serve the dish with rice or roti.

:)